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Mary Berry’s Warm Chicken and Dill Salad with Mustard and Parmesan Dressing
From the book
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
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Introduction from Mary Berry
If you are a fan of Caesar salad this is a great one to try – but you must like dill to enjoy it! Crunchy lettuce is best here, as it keeps firm and crisp.
Catch all of your favourite recipes from Mary’s new series, Simple Comforts, here.
Ingredients
Method
1. Put the chicken into a bowl with the paprika, honey and a tablespoon of the oil. Season well and toss to coat all the chicken pieces.
2. Heat a large frying pan and add the remaining oil. Fry the chicken pieces briefly over a high heat until golden brown and just cooked through – take care not to overcook them. Remove to a plate, cover with foil and leave to rest for 5 minutes.
3. Scatter the lettuce over a large serving plate and sprinkle with the dill, spring onions and pickles. Arrange the warm chicken pieces on top.
4. Measure all the dressing ingredients into a bowl and whisk until combined. Check the seasoning. Pour the dressing over the salad and sprinkle with Parmesan shavings and microherbs.
Prepare ahead: Dressing can be made up to a day ahead. Assemble the salad up to 2 hours ahead and dress just before serving.
Reviews
5 out of 5 stars
1 Ratings
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